For a delicious twist on typical nachos...try these award winners! Caramelized mushroom and shallots join with bacon and fontina cheese to top these fried wonton wrappers! YUM!
2nd Place Winner, 2013 Kennett Square Mushroom Appetizer Cook Off
24ouncecrimini (baby bella) mushroomsthinly sliced (halved if they are large)
1 1/4teaspoonsseasoning saltdivided
1/4cupflat leaf parsleychopped & divided
1/2cupmayonnaiseI used "light"
1lemon(1 teaspoon zest, 1 tablespoon juice)
20wonton wrapperscut in 1/2 on the diagonal (40 triangles)
Pour enough peanut oil in a large, deep skillet to make it 1/2 inch deep. Heat oil over medium heat to 325 degrees F.
Cook bacon in a large sauté pan (approx. 12”).
Remove cooked bacon to a paper towel lined plate. Pour off all but 2 tablespoons bacon fat.
Add mushrooms, shallots and 1 teaspoon seasoning salt to pan and cook over medium heat for about 10 minutes stirring frequently.
Add marsala wine and stir to deglaze pan. Stir in 2 tablespoons parsley.
Reduce heat to low and allow mixture to caramelize, stirring frequently for about 20-25 minutes.
Stir in reserved bacon about 5 minutes before they are finished.
While mushroom mixture is cooking, stir together mayonnaise, lemon zest, lemon juice and ¼ teaspoon seasoning salt in small bowl. Refrigerate until ready to use.
Arrange a rack over a baking sheet (or line a baking sheet with paper towels).
Fry wonton triangles in small batches (about 6-8 at a time) for 45 seconds – 1 minute or until they are blistered and light tan in color. Remove them to rack to drain.
Arrange top oven rack to about 5-6 inches below heating element. Preheat broiler.
Arrange the wonton triangles on an oven-safe platter or baking tray. (May alternatively arrange on 4 individual oven-safe platters.)
Arrange the mushroom mixture over the wonton triangles and sprinkle with the cheese.
Transfer the mayonnaise mixture to an empty squeeze bottle or a zip top bag (snip a corner when ready to squeeze out).
Broil nachos for about 50 seconds or until the cheese is melted.
Sprinkle the nachos with remaining 2 tablespoons parsley and chives.
Drizzle the nachos with the mayonnaise mixture.
Notes:-You can strain the oil and store it in the refrigerator to use several more times.-I find pre-peeled shallots in 6-ounce bags at Wegmans – saves some time.
After the cook off, I had some extra ingredients left over so I decided to make another batch of nachos to share with the neighbors. I discovered that the wonton wrapper triangles fry much flatter in a shallow amount of oil. When developing the recipe and during the contest I used a deep amount of oil and some of the triangles would flip around in the oil and get curled up. The only problem with the shallow frying is it's harder to get a good read on the temperature of the oil. So, before I started frying, I tested with a small piece of wonton to make sure it would start bubbling quickly. Then you just have to watch how they cook and adjust the heat.If your mushroom shallot mixture gets too dry and starts sticking to the pan, add a couple tablespoons of water and stir.I put the lemon mayonnaise mixture into a zip bag, snipped a corner and used it to drizzle over the finished nachos. Snip just a small hole in the bag so you can better control the amount. You don't want a huge bite of the lemon mayonnaise, just a little taste accents the mushrooms wonderfully. In my cook off hurry, I ended up with a big fat drizzle.
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Mushroom Bacon and Shallot Nachos https://www.epicuricloud.com/?p=598 September 10, 2013